Canned Tuna

[OldSchool]

The longer a fish lives the more mercury they have. They eat smaller fish which have a small amount of mercury and it builds up over the years. Pink salmon only live two years so it shouldn’t have much mercury. Pink is the least expensive salmon, and the least flavorful. Halibut, swordfish, and tuna are some of the longer lived fish. In Alaska we would prefer to catch a younger 30# halibut over a 300#er. It is more tender and flavorful.

Back when I was a teen I heard of a lawsuit. This gal sued the swordfish industry claiming that the mercury caused brain damage. A neurologist testified that she did have brain damage, but not having seen her years ago he wasn’t sure that anyone that ate nothing but swordfish for seven straight years wasn’t brain damaged previously.

Prudent consumption of fish is fine. If you like older fish then garlic, or other chelators, included in your diet should diminish any bad effects. When I worked at the range I took garlic capsules daily. I store tuna but that is not my only canned protein. Rice and beans provide a complete protein. Beans and any any grain provide a complete protein. That is why cornbread or tortillas are served with bean dishes.

Can you change your username Mentor ?

You know I joke with a hint of being serious.

 

[Caribou]

Can you change your username Mentor ?

You know I joke with a hint of being serious.

. Any suggestions?

 

[Weedygarden]

The longer a fish lives the more mercury they have. They eat smaller fish which have a small amount of mercury and it builds up over the years. Pink salmon only live two years so it shouldn’t have much mercury. Pink is the least expensive salmon, and the least flavorful. Halibut, swordfish, and tuna are some of the longer lived fish. In Alaska we would prefer to catch a younger 30# halibut over a 300#er. It is more tender and flavorful.

Back when I was a teen I heard of a lawsuit. This gal sued the swordfish industry claiming that the mercury caused brain damage. A neurologist testified that she did have brain damage, but not having seen her years ago he wasn’t sure that anyone that ate nothing but swordfish for seven straight years wasn’t brain damaged previously.

Prudent consumption of fish is fine. If you like older fish then garlic, or other chelators, included in your diet should diminish any bad effects. When I worked at the range I took garlic capsules daily. I store tuna but that is not my only canned protein. Rice and beans provide a complete protein. Beans and any any grain provide a complete protein. That is why cornbread or tortillas are served with bean dishes.

I know that garlic is used as a supplement, but just haven't thought about it in many years. I used to take it, but I remember burping garlic afterwards.
Thanks for the reminder.

 

[Jen]

Tuna croquettes

Two cans or packets of drained tuna
One egg
Some onion flakes or finely diced onion
Salt and pepper
Saltine crackers

Mix then add enough cracker crumbs to be able to form a patty. Usually 1/2 to 1 whole sleeve of crackers, crushed. Form patties about the size of the palm of your hand. Makes about 3-4. Then…

Once formed, heat oil in a skillet and fry for 2-3 minutes each side or until golden brown. Remove and drain on paper towels. Serve with tartar sauce, cocktail sauce, or lemon.

I haven’t tried these in an air fryer but would probably work.

These patties as leftovers make a fantastic filet o’ fish sandwich. Reheat the patty then serve on a toasted hamburger bun with mayo or tartar sauce, pickles, lettuce, and onion. Can add a slice of cheese too.

My mom did this recipe and just stirred everything until it was golden brown. No patties. We called it "Tuna Crumbles". Everyone liked it.

 

[Weedygarden]

My mom used to make tuna burgers, which she served with tomato soup. Tuna with diced celery, onions, and cheese. Moistened with just enough mayo to keep it together. Bake until heated through and the cheese is melted and buns are toasted. You can make it with shredded cheese, but it's not quite the same.

Whenever I make casseroles, soups, or even tuna burgers I shoot for equal amounts of protein, veggies, and starches. So you have less of a worry about to much starches because you are also getting a good amount of protein and veggies.

I think that I saw this somewhere, called tuna melts. They can be pan fried as well.

 

[Magpie]

I stock up on tinned tuna when its on sale, and husband likes it with chopped peppers, red onions and sweet chilli sauce in cold pasta for lunch. I like it toasted in a wrap with cheese and onion. I keep some mackerel and tinned salmon also. Must make some fish cakes/ croquettes next time I have leftover mash.
I can't imagine even with the mercury its any more unhealthy than the tinned meat - we really don't know what is in anything anymore. Theres a lovely jarred tuna over here, but it's so expensive I've never tried it!

 

[Weedygarden]

I love a good Greek salad and tend to eat at least one a week in the summer. I am not sure I would care for tuna on one though.

https://www.tasteofhome.com/recipes/greek-tuna-salad/

Greek Tuna Salad
Total Time
Prep: 15 min. + chilling
Test Kitchen Approved
This Greek tuna salad is just the thing when you want a light lunch that will keep you satisfied without weighing you down. The combination of chickpeas, feta and tuna packs plenty of fiber and protein, but this is still very much a healthy dish.
Ingredients
3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
2 cans (4 ounces each) albacore white tuna in water, drained
1/2 cup chopped cucumber
1/2 medium red onion, chopped
1/2 cup crumbled feta cheese
Directions
In a large bowl, whisk together olive oil, lemon juice, salt and pepper. Stir in chickpeas, tuna, cucumber, onion and feta. Cover; refrigerate until ready to use.
Nutrition Facts
3/4 cup: 280 calories, 11g fat (2g saturated fat), 21mg cholesterol, 364mg sodium, 25g carbohydrate (2g sugars, 6g fiber), 18g protein.

© 2024 RDA Enthusiast Brands, LLC

 

[OldSchool]

For 85 cents a can, all day and every day from a large local grocery that’s not nationwide but is known for putting their name on good items… it’s hard to beat for nutrition when spices, herbs and condiments are added and consumed with bread, crackers or chips. But there have been times when in a pinch I ate straight-up from the can, and I enjoyed it like it was heaven sent.

 

[OldSchool]

I think that many preppers stock up on canned tuna. I'd like to know what the current situations is with mercury in tuna. I know in the past we have been advised not to eat it everyday, but is that still true? It probably is.

https://www.acs.org/pressroom/press...-tuna-remain-nearly-unchanged-since-1971.html

I had to look into this since I've been eating more tuna lately, mostly because it's cheap for all the 'healthy food' benefits and I like it.
This article makes some good points, and is a simple and fast read: https://aboutseafood.com/tuna-council-3/tuna-a-low-mercury-fish/

Mercury in fish. Sounds scary, right? It does until you realize that trace amounts have always been in every fish eaten since the beginning of time because it is naturally occurring in our oceans. Or until you know that no single person in the United States has ever experienced mercury poisoning from normal fish consumption, 2 to 3 meals or 8-12 ounces of fish weekly recommended by public health organizations. In fact, no U.S. government study has ever found unsafe levels of mercury in women or children who eat canned tuna. FDA’s guidelines regarding fish consumption and mercury are the most stringent in the world.

Did you know that all of the top ten most popular fish consumed in America – including canned tuna – are ‘low mercury’ fish? The ten most popular fish Americans enjoy today represent 90% of all of the fish we eat – and all ten species are low in mercury and fall well within the U.S. government’s very conservative safety guidelines. Albacore tuna contains somewhat more mercury than canned light tuna – however, the amount is still very low. The vast majority of health experts would agree that the real health concern regarding fish is that Americans don’t eat enough of it! Missing out on fish is missing out on its high amount of omega-3 fatty acids, lean proteins, vitamins, minerals and many heart and brain health benefits.

According to testing conducted by FDA, canned light tuna has an average of 0.12 parts per million (ppm) of methylmercury per can. Canned albacore tuna has an average of 0.35 ppm. To put these amounts into perspective, FDA has set a limit of 1.00 ppm for mercury in fish – and the 1.00 ppm limit has a ten fold safety factor. Meaning – you would have to eat ten times more fish than the current safety threshold of 1.00 ppm everyday for the rest of your life to reach a level associated with any known risk. That’s a lot of tuna!

“I haven’t seen science that a single serving of a higher level would be of concern. Mercury is very much a chronic-exposure concern. You build up the levels in the blood, and that seems to be the problem…We are not aware of any science that would indicate that having an occasional meal at that level would cause any harm.”
– David Acheson, M.D. FDA’s Center for Food Safety and Applied Nutrition

Here's a couple other articles I've read:
https://www.healthline.com/nutrition/mercury-in-tuna
https://www.acs.org/pressroom/press...-tuna-remain-nearly-unchanged-since-1971.html

And based on this article: https://www.medicalnewstoday.com/articles/306246
I've decide to limit my tuna fish intake to 3 cans a week.

 

[Weedygarden]

I've decide to limit my tuna fish intake to 3 cans a week.

That is still a lot of tuna to be eating. I'm not even talking about the mercury. Do you make tuna sandwiches with it? That is how I usually use tuna, but I also add it to pasta salad or make tuna and noodle casserole. I say that, but I honestly don't remember when I last ate any. I don't eat sandwiches much, mostly grilled cheese in the winter with tomato soup. I have been wanting to make tuna and noodle casserole, but I am now in soup season and more focused on that.